Best 7 Baked Egg On Toast Recipes

Baked egg on toast is a classic breakfast, brunch, or lunch dish that is simple to make and can be tailored to your taste preferences. Whether you prefer a runny yolk or a fully cooked egg, there are countless variations of this dish to suit your fancy. In this article, we will explore some of the best baked egg on toast recipes, providing step-by-step instructions and highlighting the key ingredients that make each recipe unique. We will also discuss the different types of bread and toppings that can be used to create a delicious and satisfying meal. So, gather your ingredients, preheat your oven, and let's get started on finding the perfect baked egg on toast recipe for you!

Here are our top 7 tried and tested recipes!

BAKED EGGS AND BEANS ON TOAST

Baked Eggs and Beans on Toast image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 small onion, chopped
1 tablespoon tomato paste
2 tablespoons apple cider vinegar
1 tablespoon honey mustard
2 teaspoons Worcestershire sauce or steak sauce
Kosher salt and freshly ground pepper
2 15-ounce cans navy beans (1 undrained; 1 drained and rinsed) (see Cook's Note)
8 large eggs
4 thick slices crusty bread
2 cups halved grape tomatoes
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

EGGS BAKED IN TOAST

Eggs Baked in Toast image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 7

Ingredients

8 slices bread (1/2 inch thick)
2 tablespoons softened butter
4 large eggs
2 plum tomatoes, chopped
4 ounces Canadian bacon, diced
5 ounces cheddar cheese, grated (1 1/2 cups)
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. Using a 3-inch biscuit cutter or your fingers, make a hole in the center of 4 slices of bread. Butter one side of the remaining 4 slices.
Place the 4 buttered slices, buttered side down, on a baking sheet. Top with the slices with holes in the center. Break 1 egg into each hole, keeping the yolk intact. Cover with tomatoes, bacon, and cheese. Season with salt and pepper.
Bake until cheese has melted, and the egg is set but slightly runny, about 15 minutes. Be sure to check frequently, as the eggs set quickly.

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY

Cheesy Egg Toast Perfect For Breakfast Recipe by Tasty image

Here's what you need: bread, butter, egg, shredded cheese, salt, pepper

Provided by Tasty

Categories Breakfast

Time 30m

Yield 1 toast

Number Of Ingredients 6

Ingredients

1 slice bread
½ tablespoon butter
1 egg
3 tablespoons shredded cheese
salt, to taste
pepper, to taste

Steps:

With a spoon, press down on the center of the bread to form a pocket.
Line the edges of the bread with butter, and crack an egg into the pocket.
Line the edges of the bread with shredded cheese.
Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
Enjoy!

Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams

WHIPPED EGGS ON TOAST

Whipped Eggs on Toast image

I found this in an Aussie magazine. On one hand I thought "why would you bother"? but on the other.... these eggs look sooooo pretty!!!!

Provided by JustJanS

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 eggs
4 slices bread, toasted, thick, rustic style
4 tablespoons caesar salad dressing or 4 tablespoons Dijonnaise mustard
1 tablespoon chives, finely chopped

Steps:

Preheat oven to 170c.
line a baking sheet with baking paper.
Carefully seperate eggs, keeping yolks whole.
Using a mixer, beat whites with a pinch of salt into soft peaks.
Spoon into puffy mounds on centre of toasts; shape a hollow in the top.
Slip a yolk into each hollow.
Bake for 5 minutes.
Spoon 1 tablespoon of dressing over yolks.
Bake 5 minutes more, or until whites are beginning to turn golden and yolks set to your liking.
Sprinkle with the chives and serve.

Nutrition Facts : Calories 217.8, Fat 14.3, SaturatedFat 3, Cholesterol 211.8, Sodium 398.7, Carbohydrate 13.5, Fiber 0.6, Sugar 1.7, Protein 8.4

CREAMED EGGS ON TOAST

Creamed Eggs on Toast image

This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!

Provided by Chrissy

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

Steps:

Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g

AVOCADO TOAST WITH EGG

Avocado Toast with Egg image

I love avocado toast, and if you add an egg to it you have a full meal. Sometimes I use balsamic vinegar to flavor the avocado instead of the lemon juice. You can make the egg any way you like, but I like it best fried or poached.

Provided by barbara

Categories Main Dish Recipes Sandwich Recipes

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

1 teaspoon butter
2 eggs
2 slices multigrain bread
1 ripe avocado, pitted, peeled
1 teaspoon lemon juice, or to taste
1 pinch cayenne pepper
sea salt to taste
ground black pepper to taste

Steps:

Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 20.8 g, Cholesterol 191.4 mg, Fat 22.9 g, Fiber 8.8 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 360.9 mg, Sugar 2.8 g

SUNSHINE TOAST IN THE OVEN

Sunshine Toast in the Oven image

From a kids' cookbook and the house specialty of our 9 yr old daughter, this is an oven-baked variation on eggs cooked in the middle of toast. We like it because it's easy enough that the girls can do it on their own (no spattering grease in a frying pan) and because we can do up to a dozen at a time for sleep-overs and such (6 slices fit on an average cookie sheet). The girls have fun picking out which cookie cutters to use for their toast, especially when they can match them to a holiday/season (trees, stars, & angels in the winter, bunnies and flowers in the spring, etc). Bake the cutouts alongside for fun little munchie toast shapes. Don't use very large eggs, though, or they will overrun the toast!

Provided by winkki

Categories Breakfast

Time 12m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 slice bread
1/4-1/2 teaspoon margarine (or to taste)
1 egg (medium)

Steps:

Grease a cookie sheet with margarine or veg spray (we use sheets with raised edges, just in case the egg runs under the toast).
Butter the top of the slice of bread and place butter-side up on the cookie sheet.
Choose a large cookie cutter in desired shape and press down hard in the center of the bread.
Remove shape from center of bread, place alongside on cookie sheet, butter-side up.
Crack egg into a small bowl or saucer and gently slide into the hole in the center of the bread.
Bake approx 7 minutes on the top rack of 400F oven (or longer to desired doneness).
Carefully remove to plate with spatula and serve with cutout shapes alongside.

Nutrition Facts : Calories 148.4, Fat 6.7, SaturatedFat 1.9, Cholesterol 211.5, Sodium 251.3, Carbohydrate 13.1, Fiber 0.6, Sugar 1.5, Protein 8.2

Tips:

Use fresh eggs for the best flavor and texture.
Season the eggs with salt and pepper to taste.
Add other ingredients to the eggs, such as cheese, vegetables, or meat, for a more flavorful dish.
Use a non-stick skillet to prevent the eggs from sticking.
Cook the eggs over medium heat until they are set to your desired doneness.
Serve the baked eggs on toast with your favorite toppings, such as avocado, salsa, or hot sauce.

Conclusion:

Baked eggs on toast is a quick, easy, and delicious breakfast or brunch dish. It is a versatile dish that can be customized to your liking. With a few simple ingredients, you can create a satisfying and nutritious meal that will keep you full and energized all morning long.